Chinese (Sichuan) · Free recipe
Kung Pao Chicken
Velveted cubes of chicken hit a wok shimmering with dried red chiles and whole Sichuan peppercorns that lend their signature tingle. A tangy black vinegar sauce glazes everything in seconds, and roasted peanuts tossed in at the finish add a salty crunch.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Method
-
Toss the chicken with the Shaoxing wine, 1 tbsp soy sauce, and 1 tsp cornstarch and let it sit for 15 minutes.
-
Whisk the remaining soy sauce, black vinegar, sugar, remaining cornstarch, and 2 tbsp water in a small bowl.
-
Heat a wok over high heat until smoking, add the oil, then the chiles and Sichuan peppercorns, and stir for 15 to 20 seconds, just until the chiles darken but do not blacken.
-
Add the chicken and spread it out for 1 minute to sear, then stir-fry for 3 to 4 minutes, until it turns opaque and golden in spots.
-
Toss in the garlic, ginger, and scallions for 30 seconds, until fragrant.
-
Stir the sauce, pour it in, and toss for 30 to 60 seconds, until it thickens into a glossy coating, then fold in the peanuts and serve with steamed rice.
Zest note from the test kitchen
Have every ingredient measured before the wok heats up; once the chiles go in, the whole dish is done in under six minutes.
